Thursday, May 19, 2016

It seems like whenever Jackpot wants to assist in the kitchen (ie. chew on a beef jerky and look at me periodically from her dog bed) there are always spoons she isn't allowed to lick, forks to test or batter-splattered bowls to run a lazy finger through. For example, she, and dogs in general, can't eat the avocados (due to all sorts of upsets) included in a recent post. In this particular scrumptious case, the raisins involved aren't great for her kidneys. I didn't mean to torment her but here was the issue: I recently had people over and apparently they didn't think chilled bottles of Woodchuck pear cider were as good an idea as I did, so what to do with all this cider! I remembered a cider cake at April Bloomfield's Spotted Pig restaurant and while I couldn't readily find that recipe, I gladly thank idmuchratherbakethan.blogspot.com for her Apple Cider Pecan Cake--although my creation resembled more of a torte. Link here! Also, below are my conversions. Only one bottle of cider is called for and I bought some snack bags of pre-sliced apples (did not grate, as recipe suggests) and sort of broke the pecans in half with my hands (didn't chop) before tossing them into the batter. I thought it was a riot, and felt like a hearty pilgrim tearing things up, mixing a rustic cake for the feast of the equinox--or setting a simple table to have a few folks over coffee, or tea. Jacks is invited too, of course.

Apple Cider Pecan Cake

Ingredients

Approx 330 ml cider (1 regular bottle)

150g butter, melted (1 stick, plus 2 TB)

4 apples, peeled, cored and grated

2 large eggs

150g soft brown sugar (1/2 cup)

300g plain flour (1 ½ cups)

2 tsp bicarbonate of soda (baking soda)

1 tsp mixed spice

1 tsp cinnamon

0.25 tsp nutmeg

200g raisins or sultanas (1 cup)

100g pecans, roughly chopped (1/2 cup)

Instructions

1. Pour the cider into a saucepan and bring to the boil then
lower the heat to a simmer and reduced to approximately 100 ml (1/2 cup,
reduction took a long time in an otherwise very quick recipe!). Pour into a
bowl with the melted butter to cool slightly.

2. Once the cider and butter are just warm set the oven to
180 C/160 C (350 degrees) and grease/line a 8" diameter, loose bottomed
cake tin.

3. Mix the eggs and sugar into the apples followed by the
melted butter and cider. Sift in the flour, bicarbonate of soda and spices then
stir in. Finally stir in the raisins or sultanas and pecans.

4. Pour the mixture into the cake tin and level the top then
create a slight dip in the centre with a spoon - this helps the cake to rise
evenly. Bake in the preheated oven for approximately 1 hour (check at 50 minutes)
or until a cake tester inserted into the centre comes out clean.

5. Leave the cake to cool on a wire rack for at least 15
mins then carefully turn out of the tin and cool completely. Dust with a little
sugar if you wish.

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After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox